17 April 2011

Chicken Rolls with Oka and Thyme with Wild Rice and Spring Mushroom Risotto

I should have known when this recipe inspiration came from a cookbook called Autumn in Ontario's Wine Country that this recipe would not have that "taste of Spring" that I was looking for, even if I did use fresh green chives and served it with asparagus. The wild rice, red wine, earthy mushrooms and the fragrant thyme had this recipe one foot firmly in another season.The filling for these chicken rolls is another recipe using Oka cheese. If any cheese is native to Canada, it’s Oka. Oka is a type of Port Salut cheese, first made in Brittany, France by the Trappist monks. To supplement their income and make the monastary self sustaining they started producing cheese in Canada. History finds that monks created some of the best cheese and wines. They are backed up by years of experience to perfect their technique! A semi-soft cow's milk cheese that's creamy, nutty and fruity was made by the monks in Oka, Quebec a small village situated on the north shore of the Lake of the Two Mountains, just southwest of Montréal. Oka is traditionally covered with an orange rind that’s washed in brine and aged on cypress wood planks. In 1974, Agropur, Canada’s largest cheese cooperative bought the rights to produce Oka from the monks. Their cheese is made just down the street from the original Trappist Monk's monastery.

Although it was certainly delicious you can use this recipe as a guideline to celebrate Spring and perhaps enjoy the pop of a fresh garden pea, lemon and lightly sauteed fiddleheads added to the mix. Serve with Wild Rice and Mushroom Risotto below.

2. Butterfly each chicken breast, using a sharp knife to carefully cut into one side until it opens like a book. Season the interior with salt and pepper. Top with a slice of cheese and chopped thyme. Close and secure with string or toothpicks, or wrap them in caul fat. (My trick to hold them together is to use dried spaghetti in place of toothpicks; it basically disappears during cooking). Dredge your "rolls" in flour.

4. Place skillet on bottom shelf of oven and roast for 12 - 20 minutes, depending on the size of your breasts, or until juices are clear. Remove breasts and keep warm. Discard all but 1 tablespoon fat from skillet.

5. Place pan on high heat; add shallot and garlic. Sauté 1 minute then add wine and reduce by half, about 3 minutes. Add stock and reduce until half a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter and herbs. Adjust seasonings.

To serve: Place risotto in center of plates. Lay asparagus on top. Place breast on top of asparagus. Drizzle sauce around.

1.In a saucepan, stir together chicken broth and wild rice; bring to a boil, cover and simmer 45 minutes over low heat. Most of the stock will be absorbed but if there is any remaining drain wild rice and set aside. To add more chicken stock to equal 3 cups, bring to a boil and then allow to simmer.

2.In a large saucepan, heat oil and butter over low heat and cook garlic and shallots for approximately 3 minutes until onion is translucent.

3. Add mushrooms and cook turning the heat up to high.

4.Deglaze the pan with wine and reduce liquid until saucepan is almost dry. Stir in Arborio rice to coat each grain.

5. Over medium heat, add wild rice and 3 cups broth to Arborio rice, a ladleful at a time, stirring well after each addition until the rice has absorbed all the liquid before adding the next one. Repeat, stirring constantly, for about 25 minutes, until all the wild rice has been stirred in.

6.Remove from heat and stir in Parmesan cheese, and chives. Sprinkle with parsley and serve.

Serves 4 - 8

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

27 comments:

No matter the season, this looks and sounds delicious. Is oka exported? I'll have to look next time I'm at the cheese shop if it is. Speaking of non-seasonable, I'm preparing a beef bourguignon for our Sunday dinner as we are having real "meat and potatoes" guests.

It's still damp and cold here, and a nice meal like this is welcome any time of year. Actually though, anything with asparagus screams "spring" to me. I've never seen Oka cheese, but it sounds delicious! :)

I've never heard of Oka cheese, Val. I wonder if I can find it here? I'll have to ask at the cheese shop.Beautiful dish and mushroom risotto can't be beat. So earthy and perfect with chicken.Do you love tulips as much as I do? Those soft pink ones in your photo are so lovely.

This looks delicious, Val. I love chicken with a simple pan sauce, and even better if it's stuffed with cheese. I haven't had oka but I may need to make a run across the border the next time I am visiting family in MI. :)

Likewise, I am so curious about this Oka cheese. After your raves about it here, and that amazing photo of the luciously gooey grilled cheese sandwich, I'll certainly be on the hunt for it in California.

For anyone in the Bay Area of California, it looks like Oka is currently in stock at the most amazing Cheese Board Collective in Berkeley (with which I have great admiration but no personal nor professional link). http://cheeseboardcollective.coop/cheese_bakery/cheese

The whole area of Oka is beautiful, especially in the Fall season. Going there and picking up a piece of Oka cheese had always been part of our day out in that area. It's been a while and the last I had heard, the Monks sold the business as well as the gorgeous property. I really hope it was just a rumour...it would be such a disappointing loss.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.